Strawberry spinach salad in a jar

Course Salad

Cuisine American

Keyword mason jar salad, meal prep lunch, poppy seed dressing, strawberry chicken salad

Prep Time 20

Cook Time 25

Total Time 45

Servings 4 salads

Chicken, strawberries, asparagus, cucumber, goat cheese, spinach and almonds with a grapefruit poppy seed dressing. Makes four salads.

Ingredients

1 lb grilled or baked skinless chicken breast chopped
½ cup sliced red onion
1 cup sliced cucumber
8 large strawberries chopped
1 cup roasted asparagus chopped
1 cup crumbled goat cheese
10 oz baby spinach
¼ cup sliced almonds toasted

Citrus Poppy Seed Dressing

½ cup fresh grapefruit juice
1 Tablespoon maple syrup
½ teaspoon sea salt
¼ teaspoon ground pepper
1 teaspoon dijon mustard
1 clove garlic minced
1 teaspoon poppy seeds
1 ½ Tablespoons olive oil

Directions

Get the ingredients ready: roast the asparagus, cook the chicken, and chop the vegetables.
Whisk all the dressing ingredients together, or shake them in a closed jar.
Share everything among four wide-mouth 32 oz mason jars. Put 3 Tablespoons dressing in the bottom of each jar. Divide the other ingredients into quarters and layer them in this order: red onion, cucumber, strawberries, asparagus, chicken, goat cheese, almonds, spinach.
At mealtime, shake the jar so the dressing spreads, then pour the salad into a bowl.

Notes

Keep refrigerated at 40°F (4°C) or below.

Keeps about 5 days in the fridge depending on the protein; 1 to 3 days with grilled chicken. Safety: contains cooked chicken; keep at 40 F or below and eat within 1 to 2 days.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 salads; grilled or baked skinless chicken breast (the first choice counted), crumbled goat cheese counted as soft goat cheese, ½ cup fresh grapefruit juice counted as pink grapefruit, dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.